Bio-preservative and Therapeutic Potential of Pediocin: Recent Trends and Future Perspectives

Abstract

Bacteriocins produced by lactic acid bacteria are of keen interest to the food industry for their bio-preservative potential and antimicrobial properties. The increasing demand for high quality 'safe' foods which are not extensively processed has created a niche for natural food preservatives. The bacteriocins (produced by bacteria) derived their name after the genera that produce them, hence bacteriocins produced by genus Pediococcus are known as Pediocin. Pediocins are antimicrobial peptides which show a strong activity against food spoilage and pathogenic bacteria, also are thermostable in nature as well as stable over a wide range of pH. Pediocin produced by Pediococcus acidilactici, has been generally recognized as safe (GRAS). The current review summarizes about the progress made on the Pediocin research from patent perspective along with the immense potential of these Pediococcus derived bacteriocins not only as antimicrobial, biopreservative and probiotic agents but also for the treatment of cancer, body odors and other health promoting actions. The relevant patents have been listed and briefly analyzed to upgrade and benefit food industries by prolonging the shelf life of various products.

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

“…LAB and their primary and secondary metabolites are widely applied in the food industry because they are GRAS (generally recognized as safe) (Rodrı et al., ). LAB bacteriocins are reported to possess profound antimicrobial activity against pathogens, such as L. monocytogenes , Campylobacter sp., and Clostridium perfringens , as well as food spoilage microorganisms, such as Bacillus cereus , Staphylococcus aureus , and Pseudomonas aeruginosa (Bali, Panesar, & Bera, ; Mehta, Arya, Goyal, Singh, & K Sharma, ; Messaoudi et al., ; Omar et al., ; Svetoch & Stern, ).…”

Antilisterial Bacteriocin from Lactobacillus rhamnosus CJNU 0519 Presenting a Narrow Antimicrobial Spectrum

“…Nisaplin is approved for use in over 50 countries (Lalpuria et al ., 2013). Several bacteriocins including pediocin PA-1 are promising candidate for biopreservatives or antibiotic alternatives (Bali et al ., 2014; Cotter et al ., 2013; Mehta et al ., 2013). Nevertheless, these bacteriocins mostly have a broad antimicrobial spectrum against gram-positive bacteria (Rodríguez et al ., 2002; Ross et al ., 1999).…”

“…Nevertheless, these bacteriocins mostly have a broad antimicrobial spectrum against gram-positive bacteria (Rodríguez et al ., 2002; Ross et al ., 1999). While this attribute helps to control a broad range of gram-positive pathogenic bacteria (Mehta et al ., 2013), the bacteriocins can also inhibit beneficial gram-positive bacteria, such as LAB (Han et al ., 2007; Kwon et al ., 2002; Lee et al ., 2002). Isolation of LAB bacteriocins capable of very targeting inhibition of, for example, food pathogens or spoilage bacteria, is desirable.…”

Amoebicidal Effects of Three Bacteriocin like Substances from Lactic Acid Bacteria against Acanthamoeba Polyphaga

“…Recent investigations have focused the attention on the amoebicidal effects of natural agents from plants and of bacterial origin [11,12,[14][15][16][17], but no substances extracted from LAB have never been used for this purpose. Lactic Acid Bacteria have already received a special attention in food and environmental fields, and the outcome achieved with the use of either their bacteriocins or the bacteriocin-producing LAB to control pathogenic bacteria [7,22,27] has opened broader fields of application. New generation of drugs, including natural anti-protozoarian substances, could be developed for the treatment of parasitic diseases, and with this purpose three different BLS by LAB, all endowed with amoebicidal effects, were tested in this preliminary investigation.…”

“…The antimicrobial peptide synthesized from LAB (Lactic Acid Bacteria), also referred as bacteriocins, are active against other closely related bacteria (narrow spectrum), or against other not genetically related genera (broad spectrum) [18,19]. Bacteriocins produced by LAB, recently, have attracted much attention because of their GRAS status and potential use as natural additives directly in food or in food-packaging [20,21], and as potential therapeutic agents [22]. Some peptides have a broad spectrum of activity against various microorganisms, comprising Gram-positive and Gram-negative bacteria, protozoa, yeast, viruses [15].…”